Rhubarb is one of the most nutritious vegetables grown in both Europe and the United States. The plant is a tuberous perennial, growing up to six meters tall, with long, thin, dark green rhizomes. Historically, many other plants were called rhubarb in English. In fact, the name rhubarb comes from the word rhubarb which means sweet.
Today, the rhubarb plant is cultivated for its rich, yellow/ orange peel and various health benefits. There are over 60 chemical substances in the peel and the rhubarb plant contains more than 250 protein complexes, including vitamin A, vitamin C, vitamin B6, folic acid, and potassium. The vegetable is considered to be low in fat, sodium, sugar, cholesterol, and trans-fatty acids. Many researchers indicate that the vegetable has strong positive health benefits for diabetics and cancer patients. The vegetable is rich in beta carotene, iron, phosphorus, calcium, and potassium.
Although some research indicates that rhubarb may increase the activity of digestive enzymes, the food is considered to be very fibrous. Other research indicates that the vegetable is a rich source of vitamin A and may help prevent certain cancers. The rhubarb plant is cultivated worldwide and is used to make sauces, dressings, and seasoning for foods such as soups, stews, salads, pasta dishes, and the like. As a vegetable, it contains approximately half of the recommended daily amount of vitamin A. Although there is conflicting research regarding the health benefits of this vegetable, it is considered to be beneficial in lowering cholesterol levels and lowering blood pressure.
It is not known whether the vegetable has antioxidant properties, but preliminary research indicates that it may have some, but not all of the antioxidant vitamins (vitamin A, C, E, and B complex vitamins). However, the majority of the antioxidant vitamins found in vegetables are found in the form of carotenoids, which are found in rhubarb and other brightly coloured vegetables. The majority of the recommended daily doses of vitamin A are provided from rhubarb and other brightly coloured vegetables. To meet vitamin C requirements, it is believed that one-half cup of cooked spinach or kale should provide enough vitamin C to meet the daily requirement. For vitamin B complex, one cup of cooked spinach or kale is required.
As mentioned above, research indicates that rhubarb and other brightly coloured vegetables are beneficial in lowering blood pressure, cholesterol levels, and heart disease. The reason why these vegetables are so good for your health is because they contain highly concentrated forms of several vitamins, including some of the most common, vitamin C. They also contain fiber, antioxidants, phytochemicals, and other substances that are good for your health. However, there is no proof at this time that these vegetables have any effect on weight loss. So if you are looking for a super food for weight loss, take it on the name of a celebrity, but eat lots of tasty vegetables!
In issue 2, we will explore the health issues related to the consumption of rhubarb and other brightly coloured vegetables. Although fresh celery contains no calories, it does have approximately six times the amount of sodium as potato chips. This extra sodium raises your blood pressure, increases your risk of stroke and heart attack, increases your chances of developing type 2 diabetes, and increases your risk of cancer. As a result of eating this potato chip sized snack every day you are consuming dangerous amounts of sodium and adding to the number of potential health problems you face. This article will explore the issue of whether or not fresh celery is a health food, and whether or not it should be included in anyone’s diet.